The official student newspaper of The Hockaday School

The Fourcast

The official student newspaper of The Hockaday School

The Fourcast

The official student newspaper of The Hockaday School

The Fourcast

Ms. Day speaks to Hockaday students as well as other students in the Dallas area as part of her role to involve Hockaday students in the community and lead them to fulfill their purpose.
Jade
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How did you get your start in social impact? Day: Out of college, I decided to do a year in a program called The Jesuit Volunteer Corps. It...

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Lang Cooper and Mary Bradley SutherlandMay 17, 2024

What initially interested you in beauty pageants? Roberts: When I was six I joined the Miss America Organization. This program is for girls...

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Branching Out During Break
Jessica Boll, Web Editor in Chief • May 16, 2024

Instead of lazily lounging by the pool this summer, taking advantage of an academic break is the best usage of the months when we don't have...

Senior Splash Day
Senior Splash Day
May 13, 2024

Since the AM: Thanksgiving Apple Pie Crescent Rolls

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One of our favorite pies during the holidays is definitely apple pie, and these crescent rolls are the perfect little treat. They’re buttery, sweet, easy to make and oh so delicious.

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Photos by Aurelia Han/The Fourcast

Ingredients:

¼ cup of packed brown sugar

1 teaspoon of cinnamon or apple pie spice

8 slices of any type of apple

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3 tablespoons of butter, melted

1 can of Pillsbury crescent rolls

? cup of sliced almonds or chopped pecans

Directions:

1. Preheat oven to 375 degrees.

2. Line baking sheet with parchment paper.

3. Mix together brown sugar and cinnamon/apple pie spice. Set aside.

4. Toss apples in melted butter. Set aside.

5. Arrange crescent rolls on parchment paper into 8 triangles.

6. Evenly distribute brown sugar mixture on each triangle, leaving some left over.

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7. Sprinkle nuts evenly between 8 triangles.

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8. Place apple slice on wide end of crescent, and wrap each triangle around apple.

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9. Brush remaining butter on top of crescents and sprinkle with leftover brown sugar mixture.

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10. Bake for 10-12 minutes, and cool for 5 minutes before serving. Enjoy!

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All photos taken by Aurelia Han/The Fourcast.


Aurelia Han – Staff Writer

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